A former Noma chef will be the new head chef of Kiln

A former Noma chef will be the new head of Kiln, on top of the Ace Hotel.
Beau Clugston will incorporate his love of the ocean with native Australian produce.
Clungston will be joined by Isobel Whelan-Little who was previously at Alberto’s Lounge and cake king Andy Bowdy.

A former Noma chef and owner of Iluka in Copenhagen Denmark has been named as the new head chef of Kiln, the restaurant on top of the Ace Hotel in Surry Hills.

Beau Clugston, who grew up in Sawtell on the New South Wales coast, worked at the world’s best restaurant for six years and will be redoing the menu at Kiln to incorporate his love of the ocean and native Australian produce.

Clugston was part of the Noma Australia team in 2016 and will be joined by a team of chefs including Isobel Whelan-Little who was recently at the helm of Alberto’s Lounge and The Caterpillar Club as well as the dessert king Andy Bowdy, former owner of Saga.

Some of the dishes that will feature on the menu include kingfish tart with lemon myrtle, kelp and samphire; cannoli with chicken livers and Davidson’s plum; and kangaroo tartare with blue mussel and nori.

Other menu highlights include waffles topped with smoked butter, bone marrow, uni and wasabi leaf; leeks cooked in paperbark and served with Section28 Monforte cheese, finger lime and lovage; and slow-cooked pork neck with kelp, mussel and karkalla sauce.

“My time spent researching and cooking for Noma Australia in 2016 made me really fall in love with Australia’s unique pantry of native ingredients and take the produce we have access to here seriously,” said Clugston.

“There is a hardiness to Australia’s flora and fauna from the tough climate it endures, and this shows itself when you cook with it – the flavours are more intense from all it’s withstood, and the taste all the more rewarding. It’s made creating my first menu for Kiln all the more exciting. It’s a versatile menu – not just for special occasions, but one that can easily see you enjoying a few snacks at the bar overlooking the city on a weeknight, or going all out with a group of mates on a Friday.”

Bowdy will be bringing his creative flair to Kiln with dessert items like a take on mango stick rice wish Koshihikari rice soaked in coconut cream, then deep-fried and served on coconut cream with fresh mango, makrut lime and pandan.

Kiln was previously run by Mitch Orr after opening in 2022. Orr had pioneered the controversial canape of Jatz crackers and anchovies.